12 pound Turkey.
3 cups Bread stuffing.
METHOD:
Remove giblets and neck from inside turkey and reserve for gravy.
Rinse bird with running water and drain well. Pat dry.
Spoon some stuffing lightly into neck cavity. Fold neck skin over and fasten to back with 1 or 2 skewers. Turn the bird, breast side up and spoon remaining stuffing in to body cavity. Close by folding skin lightly over opening with 2 skewers. Tie the legs to tail.
Place the bird breast side up. Brush skin with cranberry sauce and Olive oil. Insert meat thermometer into the bird, between breast and thigh.
Roast at 325 degrees, F, 4 to 4 1/2 hours, covering with aluminum foil. Towards end of roasting, remove foil. Coat bird with drippings,two three times. Bird is done when thermometer reads 180 to 185 degrees F.
"ENJOY COOKING AND EATING "
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